洋蔥湯 (附食譜)

今晚整咗個weekday最花時間嘅菜色--洋蔥湯,前後足足兩個鐘.不過由於唔夠恨心,冇將啲洋蔥炒得夠"焦",所以個湯啲味差少少深度.

Serve for 2 persons.

Time for preparation: <30 minutes

Time for cooking: 1.5hrs

Ingredients:

Medium size onion        3 pieces, thinly sliced

Sugar                           1 teaspoon

Thyme                          1 to 1.5 teaspoon

Minced garlic                1 teaspoon

Bay leaf                        2 (optional)

Dry Chilli                       1 (optional)

Adam cheese                50 ~ 100 gram sliced

French bread                 1 loaf, thick sliced (2 for each bowl)

Oil & butter                   4 tablespoons

Beef broth                    6 cups (1.5L, can be replaced by chicken booth)

Sherry wine                  1 tablespoon (Can be replaced by brandy)

 

1. Slice the onion finely and separate it into pieces. 
   
2. Heat up a large pan or wok, add oil and butter.  Put the onion into pan and stir it occasionally with medium heat for about 20 to 30 minutes or until softened.  Preheat the broth in a large pot.
   
3. Fry the onion with high heat until it is golden brown with slightly "burnt" smell.
   
4. Add garlic, sugar, thyme, bay leaf and chilli, stir for about 3 minutes.
   
5. Add 1 to 2 cups of broth from the pot into the pan and deglaze the “burnt” stick on the pan.
   
6. Transfer all the contents from the pan to the pot.
   
7. Cook for 30~40 minutes with low to medium heat.  In the meantime, preheat the oven to 250 deg C.
   
8. Season the soup with salt.
   
9. Transfer the soup into two big mouth bowls.  Add in the bread (2 pieces for each bowl) and then cheese.
   
10. Put the bowls into the oven until the cheese is in golden brown colour.
    
11. Season with black pepper and serve.